Did you know that I will take requests for new jam flavors? Every so often, someone will reach out and as, “do you ever make…?” This week’s special request was Strawberry Rhubarb Jam. Usually, the answer is, “yes, and I would love to make a batch just for you” and sometimes the answer is, “maybe if I can find a rare or out-of-season item.” In this case, I had to do a little searching to track down rhubarb. It is harvested in the spring here in Northeast Kansas and can be difficult to locate in the winter months.
We have four new jam flavors available in our online store and for local delivery:
Another question that I get quite a lot is what my favorite flavor of jam is. That is a tough question, and the answer is that it depends on the season and my mood. I tend to crave what is in season right now most of the time. In the winter, I really enjoy tart flavors like citrus and cranberry. Speaking of cranberries, did you know we carry Aronia Cranberry Sauce in two sizes (8 oz. and 16 oz.).
My favorite way to sample a new batch of jam is to put a dollop of jam on top of a bowl of rich and creamy homemade plain yogurt. I am lucky to have a neighborhood FarmHer friend, Amy Saunders of Amy’s Meats at the Homestead, who offers cow/milk shares and I get a half gallon of fresh milk every week. We don’t drink a lot of milk, but I do love cheese, and fresh milk that is not ultra-pasteurized is necessary to make good cheese. I also make whole milk plain yogurt to keep on hand as a cooking and eating staple. The beneficial bacteria in yogurt are great for keeping your gut microbiome working well, which I believe keeps us healthier year-round. If you have an Instant Pot, it probably has a yogurt cycle, which makes homemade yogurt a snap to make. If you don’t have an instant pot, you can use your oven instead. Once you try homemade yogurt, you won’t want to buy it from the store ever again.
